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Why mylar? Are they easier to blow up or something? Edit: Oh! Mylar! Yes. That would be interesting. Can't let it fill up all the way though. And that would be just about the saddest looking party balloon I ever saw! :p

Ok I'm just going to post the data I collected. I've included two charts which I think are the most interesting but you can obviously construct whatever you'd like from the data. I would have liked to overlay the two charts, but this doesn't seem possible with OpenOffice. As per Hex's request...

Arguably, your yeast isn't respiring but whatever.

I'm really surprised at how tolerant Saccharomyces is of alcohol. I didn't see any bubbles last night, but while I was sleeping, I picked up another percent ABV. They've barely slowed down at all, and I'm nearing 13% and my hydrometer has almost bottomed out. The end of the trial may be when...

What's wrong with shaking or stirring? Did you mix your honey with warm water or just dump it in? When I did it, it wasn't glumpy, so....

Sure. I'll include that in my post after fermentation stops. Though a single trial is hardly exacting science. Edit: For the record, yeast is one of the most studied organisms in all of biology. I'm sure this information is already out there, and more reliable than what I'm doing.

Coming along here. Some surprising results. Here's a taste. An almost entirely linear increase in ABV over time. The CO2 readings would not suggest this. If you look closely though, you can see that the latest reading is a little below the line of best fit. Nearing completion now, so stay tuned.

Ok. Right. I see what you're saying now. Plus the CO2 coming off the liquid so quickly would also probably help to keep things stirred up. Either way, there's nothing that can be done about it. Not with turkey basters and balloons for lab equipment :D

I started a batch. A white wine. I managed to get a hydrometer from the neighbor so I'll be tracking both gravity and CO2 production. I'll graph it as % alcohol. I'll also include ambient temperature, which should be just under 70 for the whole run but I'll include it anyway. Please note that...

On my next one. I'll start something over the holidays and track it. I've got an empty carboy. Wouldn't it's lower density cause it to rise to the top of the headspace and be the first to be forced out? In any case, I think it's a more of a factor when measuring overall fermentation than when...

It could work on a smaller scale production though. If you were able to keep a smaller vessel of the same recipe at the same temperature, you could do it that way. I for example only have a 2 quart carboy (read "empty glass juice jug") that I'm experimenting with. During the most vigorous period...

Thanks for typing that up! I just thought I'd add that some species, humans for example, will ferment with different products entirely. When humans ferment (as during vigorous physical activity) pyruvate is reduced to lactic acid. Lactic acid is a waste product and must be eliminated. In the...

As far as I know, it holds true for every 6 carbon sugar converted to ethanol. The point? FOR SCIENCE! Less awesome, and less informative. Also, I thought this was the science sub-forum? I've poked some tiny pinholes in the balloon which bleed the excess pressure.

I ferment with a balloon as my airlock. The fun advantage of this is it allows you to roughly measure the rate of fermentation. If it takes roughly twenty seconds to fill a ~75ml balloon with CO2, then you can crunch the numbers and figure out that roughly 93.3 Quintilian (9.33x10^19) molecules...

Thank you! Well said. I favor very heavy, dark, flavorful beers. Naturally, I shy away from many lagers and IPA etc, even some that would be considered by 'snobs' as a good beer. It makes quite a bit of sense why I don't like the mass marketed beers. That said, I'll drink a Killian or a Pabst...

Did you know that they don't advertise the flavor of bud light? They advertise the drink-ability. The stuff is certainly drinkable. It's closer to water than it is to beer.

Bring up my post.

I'll be 21 by the time I arrive back in town to work with the culture. Dec 28, 1990. Besides, if I needed better yeast I could just order it online. Also, there is nothing illegal about buying/having a yeast culture. I'm just running an operation called "How cheap can we go and make something...

Hello! I'm brand new to home brewing! I just finished my first fermentation using apple cider with a few oz of honey, sugar, and some bread yeast (:o). I know bread yeast is a bad choice, so I've tried to start my own culture. I've a got a culture of yeast going, started from some grapes I...